Kesari

Ingredients

1 cup semolina
1/2 cup sugar (adjust as required)
2 tbsp cashews, crushed
1 tbsp raisins
1 cup milk
1 cup water
1/2 tsp cardamom powder or coarsley crushed cardamom seeds.
1 tbsp rose water
A few drops of yellow colouring
3 tbsp ghee

Method

Heat a wok or deep pan over low heat and gently roast the semolina. Just a gentle roast till the aroma of roasted semolina begins to rise. Do not brown or burn it.

Remove from heat and in the same pan add 1 tbsp ghee and gently roast the cashews and raisin and keep aside.

Heat the remaining ghee and when slightly heated, add milk ,water, colouring and cardamoms and bring to a boil. This can be done on medium heat.

Now lower heat and add semolina slowly while constantly stirring to prevent the mixture from becoming lumpy. It´s important to keep stirring as this is the trick to this dessert.

When the semolina has completely absorbed the liquid, add cashew and raisins. When the mixture forms to a complete ball without sticking to the pan, remove and spread in a deep square dish. When cool, cut as desired.

You can adjust the sweetness to suit your taste.


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